Description
Silky, tangy, and perfectly portioned mini cheesecakes that offer classic flavor in a small, elegant bite. Perfect for parties or as a sweet finish after dinner.
Ingredients
Scale
- 150 g (1½ cups) graham cracker crumbs
- 60 g (4 tbsp) unsalted butter, melted
- 2 tbsp granulated sugar
- 450 g (16 oz or 2 blocks) cream cheese, room temperature
- 100 g (½ cup) granulated sugar
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- 60 ml (¼ cup) sour cream
- 1 tsp vanilla extract
- 1 tbsp lemon juice (optional)
- ¼ tsp fine salt
- 120 g (½ cup) sour cream with 1 tbsp powdered sugar (for topping)
- Fresh berries (for topping)
Instructions
- Preheat oven to 175°C (350°F). Line a 12-cup muffin pan with paper liners.
- Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press 1½ tablespoons into each liner.
- Bake crust for 5–7 minutes until fragrant and slightly darker.
- Bring cream cheese to room temperature (30-45 minutes out of the fridge).
- In a bowl, beat cream cheese and 100 g sugar until smooth. Add egg, egg yolk, sour cream, vanilla, lemon juice, and salt; mix until just combined.
- Divide the filling among the crusts and tap gently to release air bubbles.
- Place the muffin pan in a larger roasting pan filled with hot water halfway up the muffin pan sides.
- Bake at 160°C (325°F) for 16–18 minutes until the centers wobble slightly; an instant-read thermometer should read 65–70°C (150–158°F).
- Let cool for 30 minutes on a wire rack, then refrigerate for at least 2 hours.
- Top as desired before serving.
Notes
For best results, chill the cheesecakes for at least 4 hours or overnight. Prevent cracks by cooling gradually and avoiding overmixing.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220
- Sugar: 9g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 70mg